The Very Best Baked Potato Soup EVER!

This is Paula Deen's recipe so I cannot take credit for anything more than my rapid keyboard finger. I made this Saturday afternoon and the memories are still lingering today....

Baked Potato Soup

Servings: 8
Cook Time: 20 Minutes

This has got to be almost the epitome of Southern comfort food. - Paula

Ingredients:

8 slices Smithfield Naturally Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)

Steps: In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly.

Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Serving Suggestions:Garnish with cheese, bacon and sour cream.

Recipe Source: This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield, Inc.

I left out the onions and used some stored bacon grease (a little less than what 8 slices would have produced) and then used my handy-dandy bacon that you just heat up from the fridge. I love that stuff!

I also left out the parsley because I felt like it.

I AM TELLING YA'LL THAT IT WAS DOWNRIGHT SCRUMPTIOUS!
(did I sound like Paula?)

Enjoy :)